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Cheese Starter Cultures

There are two primary types of cultures used in cheese production. These are commonly called Mesophilic and Thermophilic. These terms describe the optimum temperatures at which the bacteria thrive - not the actual cultures.

Direct Vat Inoculants or DVI cultures have become the most common form of starter. These are also known as direct-to-vat cultures. DVI starters are specific and pure strains and sub-cultures without fillers or additives. As the name implies, these cultures are designed to be added directly to milk without any prior preparation. DVI cultures have the added advantage of being concentrated, so less is required to ripen more milk. This translates into a faster and more uniform onset of acid production.

DVI cultures must be kept frozen.

Q. My recipe calls for 1 packet of Direct Set culture or 4 ozs. of prepared culture. How much DVI culture is equivalent to those amounts.

A. For most cheese making recipes, ¼ teaspoon of freeze dried Mesophilic or Thermophilic cheese culture will ripen 2 – 4 gallons of milk.

Lactococcus lactis subsp. lactis & cremoris

Store unused portions in the freezer for up to 6 months. Requires the use of rennet.

Mesophilic-A is for fresh and hard cheeses such as Cheddar, Colby, Feta, Chevre. 1/4 teaspoon will ripen 3 to 5 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains eight 1/4 teaspoons, enough to prepare eight 5 gallon batches.

Bulk pack contains enough starter for 288 gallons of milk

Lactococcus lactis subsp. lactis, cremoris, biovar diacetylactis.

Store unused portions in the freezer for up to 6 months. Requires the use of rennet.

Mesophilic-M is for fresh cheeses such as Camembert, Gouda, Blue, Baby Swiss and others where a buttery flavor and eye formation is desired. 1/4 teaspoon will ripen 3 to 5 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains eight 1/4 teaspoons, enough to prepare eight 5 gallon batches.

Bulk pack contains enough starter for 288 gallons of milk

Streptococcus thermophilus

For Italian cheeses like parmesan, romano, provolone and mozzarella; also for swiss and feta. 1/4 teaspoon will ripen 3 to 5 gallons of milk. Add to milk when any recipe calls for the addition of starter. Package contains eight 1/4 teaspoons, enough to prepare eight 5 gallon batches. It can be stored in the freezer for up to 9 months. Requires rennet

Bulk pack contains enough starter for 100 gallons of milk

Lactobacillus helveticus, lactis

Store unused portions in the freezer for up to 6 months. Requires the use of rennet.

For Italian cheeses like parmesan, romano, provolone and mozzarella. 1/4 teaspoon will ripen 3 to 5 gallons of milk. Must be used with Thermophilic Starter and requires rennet according to recipe. Package contains enough to prepare four 5 gallon batches.

Bulk pack contains enough starter for 50 gallons of milk

Lactococcus lactis subsp. lactis, cremoris, biovar diacetylactis , Leuconostoc mesenteroides subsp. cremoris

Store unused culture in the freezer for up to 6 months.

This starter adds a delicious taste to any soft cheese. It is used to produce soft cheeses including Camembert, Feta, Blue, and Brie. This starter may be used direct, or for re-culturing. The bulk package contains enough for up to 10 gallons of milk.